Spicy Mussels With Chinese Seasonings Recipes

SPICY MUSSELS WITH CHINESE SEASONINGS

Steps:

• Scrub and debeard the mussels.
• Heat oil in a saucepan large enough to hold the mussels with room to spare, or use a large wok. Add the onion, ginger and garlic and saute until tender but not brown. Stir in the five-spice powder, rice wine and vinegar. Bring to a simmer.
• Add the mussels, cover and cook over medium heat until the mussels have opened. Transfer the mussels to individual dishes, discarding any that have not opened.
• Stir the sesame oil into the broth and add the chili oil and soy sauce to taste. Pour the broth over the mussels, garnish with scallions and serve.

SPICY MUSSELS WITH INDIAN SEASONINGS

Steps:

• Scrub and debeard the mussels.
• In a saucepan large enough to hold the mussels with room to spare heat the butter or oil. Add the onion, ginger and chili and saute until tender but not brown. Stir in the cumin, fennel and turmeric. Add the stock or water. Bring to a simmer.
• Add the mussels, cover and cook over medium heat until the mussels have opened, about 10 minutes.
• Transfer the mussels to a large bowl, discarding any that have not opened. Cover.
• Add the coconut milk to the mussel broth. Check seasonings.
• Divide the rice among four to six individual dishes and top with the mussels. Spoon the sauce over each and garnish with mint leaves.

SPICY MUSSELS WITH MEXICAN SEASONINGS

Steps:

• Scrub and debeard the mussels.
• In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
• Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
• Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.